Restaurants drive sales with time-based pricing

Restaurants drive sales with time-based pricing

Chili's Grill & Bar, IHOP and other chain and independent restaurants across a number of segments are experimenting with varying menu rates based on daypart to increase sales.

With advances in digital menu-board technology and sophisticated point-of-sale systems, restaurateurs are poised to flex their pricing muscle and capitalize on peak traffic periods.

And more are considering such options. Could the quick-service sandwich be a dime more during the lunch rush and then discounted 15 cents during the shoulder afternoon or slow evening daypart? Could the fast-casual glass of wine or bottle of beer be a quarter less at lunch and a wee bit more at dinne

Register to view the full article

Register to view this article

TAGS: Food Trends
Hide comments


  • Allowed HTML tags: <em> <strong> <blockquote> <br> <p>

Plain text

  • No HTML tags allowed.
  • Web page addresses and e-mail addresses turn into links automatically.
  • Lines and paragraphs break automatically.